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Thanksgiving Bowl

A vibrant, nutritious Thanksgiving Bowl featuring quinoa, roasted sweet potatoes, Brussels sprouts, and creamy feta, drizzled with cranberry sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Thanksgiving
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked quinoa A nutritious and fluffy base that provides protein and fiber.
  • 1 cup roasted sweet potatoes Adds a sweet and earthy flavor, complemented by their tender texture.
  • 1 cup Brussels sprouts, halved and roasted Brings a slight bitterness that balances out the sweetness of the other ingredients.
  • 1 cup cranberry sauce Adds tangy sweetness and rich color that is quintessential to Thanksgiving.
  • 1 cup sautéed kale Contributes a savory green layer.
  • 1/2 cup pecans, toasted Provides a satisfying crunch and nuttiness.
  • 1/4 cup feta cheese, crumbled Adds a creamy element that elevates the dish.
  • 2 tablespoons olive oil Enhances the flavors of the veggies.
  • Salt and pepper to taste Essential for seasoning and bringing the dish together.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, until tender and caramelized.
  4. While the veggies roast, cook the quinoa according to package directions and fluff it with a fork once done.
Assembly
  1. Layer quinoa as the base in a large bowl.
  2. Add the roasted sweet potatoes and Brussels sprouts.
  3. Spoon cranberry sauce over the roasted veggies.
  4. Sprinkle with toasted pecans and feta.
  5. Serve warm and enjoy.

Notes

For extra flavor, add freshly chopped herbs like thyme or rosemary to the veggies before roasting. You can also use roasted garlic or balsamic vinegar for tanginess.